snip
>
> Why are some of you being so pointed about this? Here, in England, we are
> barbequing when doing this, the device we do it upon, is a barbeque, the
> done food, is barbequed food. What you refer to as 'broiling' is what we
> call 'grilling' and food is 'grilled' *under* a heat source known as a
> 'grill'.

Just speaking for myself, I wasn't meaning to be pointed about his
choice of words as much as I was meaning to clarify whether he was
talking about high heat cooking or low heat, lid-on cooking. I don't
know much about slow, low heat cooking, so if he was having the problem
he described doing that, I wouldn't be sure my advice would be helpful.